Stuffed Peppers with Rice and Tomato Sauce

Stuffed Peppers with Rice

• 70 g onions, halved
• 1 garlic clove (optional)
• 225 - 340 g ground beef
• 2 slices white bread, cut into pieces
• 30 g mustard
• ½ tsp salt
• 1 tsp paprika, sweet
• ¼ tsp black pepper, ground
• 1 large egg
• 4 mixed bell peppers, red, yellow, orange
• 1220 g water
• 2 heaped tsp vegetable stock paste
  or 2 vegetable stock cubes
• 225 g white basmati rice
• 45 g unsalted butter, cut into pieces
• 45 g all-purpose flour

Tomato Sauce

• 1 can crushed tomatoes (approx. 425 g)
• 60 g tomato purée (concentrate)
• ½ tsp salt
• ¼ tsp black pepper, ground
• 1 tsp sugar
• 1 tsp lemon juice